Let’s see what’s on the gluten-free dinner table this evening: maybe it’ll be rice noodle spaghetti and meatballs, or maybe a zesty quinoa salad with chicken, or perhaps…a half veggie, half sausage gluten-free crusted pizza from Domino’s! Wouldn’t that be exhilarating? Well, now you can have your own whack at any kind of pie from Domino’s now that they have gone on the record to claim that their glutenless crust is “appropriate for those with mild gluten sensitivity,” however, it is not suggested for people with Celiac Disease – discouraging we know.

Before we get your hopes too high, yes, of course, there’s always some kind of catch or folly with such good news as this. I’m sure this progressive step for the pizza industry isn’t as piquant to those who don’t get to reap the benefits, rather it just keeps you a bit cynical and on the edge. The fact that Domino’s only recommends this new concoction to people with mild gluten sensitivity almost nullifies half the gluten intolerant demographic.

As the second largest pizza-making corporation, just behind Pizza Hut and ahead of Papa Johns, Domino’s is required to reveal this information because their gluten-free commodities will still be made in the same kitchen as all the other gluten products (e.g. flour and dough) that are tossed around in their frenetic and fast-food environment. Cross-contamination is almost an inevitable issue and is probably one of the leading reasons for this dietary disclaimer.

We realize this watershed will make some of you feel enthroned and have others of you (needing 0 parts per million) bemoaning at the irrelevance, but we do think this new formula at Domino’s is an exciting stepping stone for the world of gluten-free consumers.

This semi-crowd-pleasing gluten-free solution will be offered at most of their 5,000 locations nationwide, yet will only be available in the 10” size and for about $3 more than a gluten-containing crust. Having been approved by the National Foundation of Celiac Awareness, this new doughy recipe now welcomes Domino’s on board with thousands of other organizations, establishments, and restaurants (Carrabbas, P.F. Changs, and a whole host of independent joints) to help encourage and cater to the gluten- free community.

The founder and president of the National Foundation of Celiac Awareness, Alice Bast, has been quoted saying that, “The NFCA is thrilled that Domino’s Pizza has developed a product that will improve the quality of life for many of the estimated 18 million Americans who are gluten sensitive.” Certainly if someone of her status and respectability can optimistically look at this news then the most skeptical of gluten-free eaters can as well. It’s one small step for man, one 10” cheesy leap for the gluten-free kind.

I AM PISS OFF. THIS IS NOT #GF. Domini’s can suck it! They have done this in Australian #Dominos and it is all #Gluten free. Why is it in #U.S.A we get the short end of the stick?

I have Celiac Disease, will never be able to eat Domino’s Gluten Free Pizza. I wish that some #celebrity would stop talking about #GF as if it is celebrity obsession. Because for people with #Celiac Disease we can go back to eating regular foods anytime we want.

I am sick people saying this is some kind of diets, it is not. My food cost me 3 times more than other and I am mad as hell most of the time I leave the grocery stores. SO DO NOT TELL ME I SHOULD BE FINE WITH THIS BECAUSE I AM NOT!!!!!

It is A little upseting that its not recomended fo people with celiacs I hope that tey split the kitchen and than no cross combining will be done i hope futureistically that it can be said that the pizza is in fact 100% Gluten free and people with celiacs can eat it . As a person with this condition its very hard to find people who understand my furstrations about food hopefully this can be an eye opener.

This may go without saying for most of you, but if anyone here is going to dabble in this – I am, since my body seems to have proven it isn’t obsessed with 0 PPM – I would recommend avoiding their online ordering system as it doesn’t include any field in which you can jot down notes for those preparing your food. Call in your order or show up in the store and emphasize very strongly that you’ll need your pizza prepared with clean, preferably freshly-gloved hands and cut and packaged with clean utensils. If they can avoid this being a fustercluck – and they probably can’t sadly – this could be a boon for the mid-20s celiac. Pizza delivery? Oh heck yes.

This was great news, until I read it. While I am non-Celiac, I am very gluten sensitive and this pizza is still off limits to me. I do not work in the restaurant biz, but it seems fairly straightforward to have separate sauces/ladles and pans, and to educate workers about the safe handling of food to prevent cross-contamination. This announcement feels like a giant step backward in educating the general public about this disease/food intolerance and I am hoping it doesn’t perpetuate the belief that it is just some fad.

Re:
“this new doughy recipe now welcomes Domino’s on board with thousands of other organizations, establishments, and restaurants (Carrabbas, P.F. Changs, and a whole host of independent joints) to help encourage and cater to the gluten- free community.”

On a trip to P.F. Changs, the manager came to the table and saw I had a gluten free plate (since they have specific plates to indicate GF). He told me the kitchen staff had just received specialized training about safely preparing gluten free food and preventing cross-contamination. I can’t speak for Carrabbas as I have no experience with their GF menu/preparation directly but it’s not fair to compare what Dominos is doing to what P.F. Changs is doing. Comparatively, Dominos is phoning it in. PF. Changs has invested in a true gluten free experience.

The only good thing to be said about this is that Domino’s is being open and above-board about how very limited their offering is, unlike CPK which screwed it up so royally. But that said, it’s hard to see who’ll be able to eat this pizza other someone who just wants a little less gluten in their diet—and that’s hardly the population that would need/want a gluten-free pizza. Another site indicated too that the toppings are not GF. Don’t know if that’s true but if so it negates this even further.

Not only am I not happy about the Domino’s debacle, I’m also not happy with the NFCA, and that’s a bigger issue to me. Alice Bast, leader of the NFCA who tasted the pizza (even though she has celiac disease) in a controlled environment to avoid cross-contamination, needs to come out with some sort of mea culpa on this instead of the defensive comments they continue to put out there. I’m sorry, but this is not a good move for the gluten-free community.

The only thing positive about this announcement is their honesty in revealing they will not bake the pizzas on dedicated gluten-free screens, they won’t keep dedicated utensils and the pizzas shouldn’t be consumed by anyone who is avoiding gluten for medical reasons. It’s disconcerting to see another company re-enforcing gluten-free as a fad diet and losing the customer base who must eat gluten-free.

It seems like they are doing this to jump on the bandwagon and only to get some more $$ from people who will order this just because they think it is healthy. For people with Celiac and true sensitivities, this will not suffice because they are not taking any added precautions to prevent cross-contamination. If they truly cared about people with real gluten issues, they would dedicate a portion of their kitchen to be gluten free. Thus I conclude this is a selfish ploy to make more $$$$$$

I don’t support what Domino’s is doing at all. Yes, those of us who read blogs and who keep up with news in the gluten-free community will know we can’t order this … but people who don’t have the time or the inclination to read all the news or all the fine print won’t know to avoid it.

How many people (both celiac and seriously gluten-sensitive) will get sick from this? How many gluten-free children will become ill because someone (most likely not the child’s parent) assumed the Domino’s “gluten-free” pizza was gluten-free enough for them to eat?

This isn’t a case of 0 parts per million or even 10 parts per million — the cross-contamination inherent in a Domino’s kitchen will lead to gluten in those pizzas far, far above the 20ppm generally considered as “safe” (but which already causes too many people to get sick). Shame on Domino’s for this deceptive advertising.

We used to have a Strawhat Pizza by us that did GF pizza. One day I was in early, and noticed them pull a gluten pizza off the cooking rack and put my GF on the same bake tray with the crumbs, then pull it out and same cutting board, and knife used for the pizza before me also.

I brought this to the managers attention, and he said that GF or regular pizza there was not really a difference from his training on how to make, prepare or handle. It is not really a surprise that Dominos is doing it this way.

With that said, tried the pizza today and it was ok. We ordered it right as they opened to help cut down on cross contamination. So far no ill effects, will see in a few hours if I have any issues.

So I have celiac, but I’ve been missing Dominos like crazy. I ordered the pizza the first time it was available this week, and didn’t get sick at all. (My major symptom before was hand / joint pain, not GI-related and I had no issues whatsover.) They’ve been trained by the GREAT Kitchens folks (same as zPizza which is good, but much more expensive). I think at least in the beginning they are probably making a concerted effort to keep it as safe as possible.

And you know what? It was really good pizza. It tasted pretty close to the pizza I used to get from them! And the leftovers reheated nicely in the oven. It was a bit dry when reheating (the crust probably soaked up some of the sauce), but it was still tasty.

The good news is Dominos is not making these pizzas on the premises. They are sealed frozen pizzas. So you can go in and buy them frozen to take home. which does kind of defeat the purpose of calling or going to Dominos.

Domino’s pizza sucked before I found out I had a gluten intolerance. It tasted like bland cardboard. It’s no great strive in gluten free ‘restaurant’ food. I also agree with Julia, I leave the grocery store pissed everytime because our food is soooo much more expensive. It’s almost like we’re being penalized because we have a medical condition. Where’s the fairness in that!?!?!?!?!?!?!

I get it. Most of us won’t even consider putting poison in our guts. But on the other hand at least Domino’s has been up front about cross-contamination issues. At let’s face it folks, anytime any of us eats out we take a chance. To the best of my knowledge there isn’t a completely gluten free restaurant in my neck of the woods. And if the facility isn’t completely gluten free there is ALWAYS a chance for cross-contamination. So congrats to Domino’s for at least being honest with us.

I just tried the gluten free pizza at Domino’s. It was one of the better crusts I have eaten in a long time. I only have a gluten sensitivity and did not have a reaction. I thoroughly enjoyed this pizza. The crust is thin but was cooked thoroughly and it was nice to pick up a pizza so close to home. I will be calling them again. It was just a bit pricey for a small. All in all well worth the splerge. Enjoy!

I am very disappointed in Alice Blast and the NFCA. How can she/they say it is a good thing? There are many better options for GF pizza, i.e. Beau Jo’s Colorado Pizza, Sam & Louie’s, Bostons to name a few. Never ate Dominos anyway, so no big loss.

The only good news here is yet another fast-food place is thinking gluten-free–another small step for us Celiacs. I cannot eat fast food due to cross-contamination; and, I might add, am much healthier for it. Upon discovering GF pizza crusts at the local grocery store, I now can bake delicious Mediterranean-style chicken sausage pizzas, just as I like them, all GF. Much more delicious than any I ever ate at Pizza Hut in my pre-GF days! Healthier too. Celiac disease has been a “blessing in disguise” to me, as I am eating 80% healthier food now and as a result, have never felt healthier (I am 52 years old).

What concerns me about this is that we’re going down a path where gluten-free loses it’s meaning. How are we going to keep up with which restaurant’s gluten-free offerings are “really gluten-free” and which ones just don’t use gluten in the ingredients, but might contain gluten in cross-contamination or from “added ingredients” (as in the toppings). If a company offers a gluten-free item or menu it should meet the same standards the FDA is approving.

I feel like we are losing sight of what it actually means to be “gluten-free”, regardless of whether you have Celiac’s or just a mild insensitivity. If, for example, you are a vegetarian and you decide to go out to eat, the absolute last place on your list of possibilities would be a steakhouse. You don’t eat meat, so why would you go to a place where they specialize in cooking said meat?! But if, for some reason, you want that illusion of eating a steak, as a strict vegetarian you learn to cook something that resembles/tastes/and generally satisfies that craving. While I applaud the effort of countless restaurants, food shops, caterers, etc for trying to be more gluten-friendly, Domino’s decision to make a gluten-free crust seems to be just another way to capitalize on a broader consumer population. That’s a smart marketing strategy, since now they can charge $3 extra for a 10″ pizza with as little alteration in their current pizza productivity as possible. I applaud their foresight in using the gluten-free angle as another money-making strategy,.. With that said, as a fellow Celiac’s sufferer I am also well aware of how difficult and expensive eating can become when you are constantly on the prowl for those evil hidden glutens. But, as with any vegetarian who knows a steakhouse is usually not their best dinner option choice, I realize a pizza place will never be on my regular rotation of restaurants to patron. However, if and when (because who can really give up pizza) that pizza craving hits, I am sure I can put something together in my very own kitchen that is as reasonably close and much healthier than on of their delicious cheesy slices. I don’t begrudge Domino’s for trying something different, and I don’t take it as a personal affront that their gluten-free crust is not for me. There are countless other options available, and who knows, maybe all this talk of pizza will cause a few more of us to test out some of those gluten-free pizza crust recipes we all have sitting in our recipe books!

I soooooo agree with julia and lauren. I am 57a years old and was diagosed with cd 2 years ago. My wife does not like to shop with me because I get so mad about what is/ is not gf free and the prices. If I had been younger when I had been diagnosed and my kids were at home we could not have afforded to eat gf and the navy would have tossed me out. And yes dominos pizza sucks. Outback has a great gf menu and so does bjs.

I am not a certified celiac, but I have a severe allergy to wheat where the antibodies from eating wheat attack the balance center of my brain and I get severely dizzy. I have been gluten free for 10 years now. So I avoid wheat like the plague!!! I too leave the stores so frustrated and angry sometimes. Why do manufacturer’s have to add wheat to everything!!!! They are the ones making us sick! The more you are exposed to a food, the higher likelihood you will become allergic. Not only that, but the all the crap and garbage that manufacturer’s add to their foods is appalling. If I’m not upset about the gluten thing, I’m upset about the additives and garbage added in for the sake of my children. I literally throw the crap back on the shelves sometimes in disgust! 90% of what’s in the grocery store is pure garbage and it just makes me sick that these manufacturer’s have NO CONSCIENCE about what they are feeding humans. NONE! Sickening if you ask me. So no, Dominos – going half way is NOT OK for those of us truly allergic and celiac. Nice try. IF companies truly cared about the people who need these foods, they would do it right. Otherwise their just jumping on bandwagon to make a buck in a diet trend.

We tried Domino’s GF pizza this week (before we heard the word of caution). It tasted fabulous. My celiac son was so excited. However, both my son and I did have a mild reaction. We won’t be able to eat their pizza again unless they make a better effort to prevent cross-contamination. So, Domino’s has made a baby step in the right direction. I agree that it’s important that are being honest.

The anger and spite coming out at Domino’s is crazy. They are making a pizza that many who have cut gluten out of their diets can eat or for those who gluten is something like a migraine trigger.

I actually ordered it for lunch yesterday, and as someone with a wheat allergy (not celiac), it could have been a life threatening misstep. But it was good, and I didn’t get an itchy throat or swollen tongue. I called the shop, asked if they could put foil on the pan and use clean gloves & utensils. They were happy to oblige (or at least to tell me they did). Now I can’t be 100% sure that there was no cross contamination, but I am pleased that the manager at the local shop seemed to be willing to take a couple of extra steps.

“We’d Like You To Know…
Domino’s pizza made with a Gluten Free Crust is prepared in a common kitchen with the risk of gluten exposure. The National Foundation for Celiac Awareness supports the availability of Domino’s Gluten Free Crust, but CANNOT recommend the pizza for customers with celiac disease. Customers with gluten sensitivities should exercise judgment in consuming this pizza. For more info, click here. “

I am astounded by those people who have celiac disease and are eating this pizza. If you know anything at all about celiac, then you know that not everyone has a full blown reaction when exposed to gluten. Just because you don’t have a reaction, everything is NOT fine. The gluten you ingest over time is quite probably doing damage to your small intestine. You are willing to risk your health for Domino’s pizza? I’m glad my celiac husband is smarter than that!

When a company as large as Domino’s puts disclaimers right up front and lets us know that cross-contamination is likely, it gives other chains the right to get sloppy when they used to be careful. This is a giant step BACKWARDS. Big business is all about maximizing sales and cutting expense; restaurants going forward will be LESS likely to invest in separate GF prep areas because they will be used less often and reduce the more profitable non-GF space. This is also why you can’t trust dedicated french-fryers at restaurants [whether fast food or casual dining] if they also sell breaded items. If the orders begin to back up, someone is going to decide to use the dedicated fryer for non GF food, or risk losing customers due to excessive wait times.

Shame on the National Foundation for CELIAC Awareness. Their name should be changed to National Foundation for GLUTEN SENSITIVE Awareness. As a celiac, I will not be able to enjoy Domino’s non-gluten-free pizza, and cannot believe that NFCA endorses it.

What bothers me is the use of the NFCA. Previously I felt confident in an establishment that boasted its relationship with it. “Domino’s partners with National Foundation for Celiac Awareness” is stated in its headline but then goes on to say its product is not safe for Celiacs. How many people know what an NFCA “Amber Designation” is? It’s confusing to the average GF consumer.

It is a step in the right direction, but not a step far enough. The Subway trial in Oregon and Texas did training and when I have eaten there they have shown that they know how to be careful. While it can never be 100% perfect, they are making a big effort and I have not gotten sick after eating there.

If they can do it with all the bread in their areas, I don’t see why Domino’s can’t. Then they will say there is no interest in a gluten free pizza. Hummmm………

This is so bad, it’s pathetic. But! There is RED BRICK PIZZA! They offer g-f pizza and sandwiches that are out of this world. If you have one close or not so close, it is really worth your while to check them out. They are bending over backwards to accomodate those with Celiac Disease.

Domino’s Pizza or any other restaurant for that matter can try to and succeed with separate food prep and cook stations, but the fact of the matter remains that IF every single employee is not trained, nor diligent in what this means to us, the consumer, the guest, and they simply forget to change gloves, wash hands and equipment, etc. it is not gluten free. We can and I have been contaminated by this, and I have actually on several occasions been seated near a kitchen and especially salad bar to observe contamination happening. And again it is always the crouton issue, of just picking them off. I never return a salad. I just request a new one!

Nice try Domino’s; how can you even think about calling this gluten free..
People don’t realize that just because something doesn’t contain gluten
doesn’t make it gluten free. How it is manufactured also is very big part
of this and companies have to be very careful just as we do when fixing our own foods. Companies and restaurants can very easily learn how
to prepare foods safely and easily with a little training. And I agree I
get so angry when I am buying my gluten free food at the prices of it; come on there is more and more a demand for this food. What also
gets to me is when you do find a good product the next thing that happens is that you will find your store doesn’t carry it any longer.
I don’t know if any of you have found this to be true I sure have and it
is frustrating……….

Just stand and watch how the regular pizza’s are made and how their workers utilize the cheese that falls off the pizza’s as they make them in the production area. Will the cheese that fell off the regular pizza be used on a gluten free pizza? What about the bags that are used for delivery? If you stand and watch the production at domino’s you would never order that pizza due to cross contamination. What new training procedure’s has Domino’s put in place for this systemic change?
Rob

I will go to Beau Jo’s and have REAL GLUTEN FREE pizza. If Dominos wants to not put up false advertising they may want to designate a seperate oven, ingredients, and area to prep the food that gluten doesn’t come into contact with and employees that solely make gluten free pizza to eliminate or cut down cross contamination. If they can’t do it right they shouldn’t do it at all and quite frankly I can’t eat their and now I won’t let anyone in my house hold eat there because of this. This is a serious matter to those that aren’t mildly sensitive it has to be GLUTEN FREE. A big fat thanks for nothing Dominos, but Beau Jo’s has 100% gluten free pizza and that’s where I will spend my money.

I won’t be ordering a regular pizza for my non-celiac family from Domino’s anymore. What a bunch of money grabbers. The words gluten free are aimed at the celiac community and if you can’t do it right then don’t do it at all. People have a hard enough time understanding how a celiac has to eat. There are plenty of pizza places in my community that sell GF pizza done right. It would have been nice to be able to get one delivered but I will just stick to toher places for my pizzas. You have lost a customer since I often bought domino’s for my kids who are celiacs.

Hey it’s a start! It will help spread awareness and hopefully enough health conscious/Gluten sensitive people will inspire them to take this more seriously. I’m excited about the seed they are Planting in many restaurant’s heads. 10 years ago I bought my bread through mail order and waiters always thought I said “meat free” not “wheat free”!

Available for the MILDLY GLUTEN INTOLERANT COMMUNITY. What the heck? If they really wanted out business they would make it more GF friendly fo ALL of us not just a minor fraction of us. I do not know how sensitive I am but do I really want to risk it? NO! Good luck on the new pizzas. When they are are completely GF, call me.

It’s not just that the pizza is made in a non-GF environment. That’s the case with pretty much every restaurant, unless they are totally GF (and where is that restaurant, by the way?).

If you read through the Domino’s disclaimers, they state that the GF pizzas are not only made in a non-GF environment (again, a “given” — it’s a restaurant!) — but that they will be made sharing the same ingredients AND UTENSILS that are used on their gluten pizzas. THAT is where I think we really have to draw the line. I’m surprised this is OK even for the (as they say) “MILDLY” gluten intolerant.

I really do sympathize with the “why can’t we all just get along” refrain that so many have about this. But just a few additional steps, and they could be making an acceptable product, and not leaving out so many who really are not safe eating it at all. I truly believe that we have to encourage restaurants to attempt to do it RIGHT in the first place. Yes, there will a lot of little kiddies who will get their pizza, because their mom’s “think” they might be a little bit gluten intolerant. That’s great — no doubt. But it’s still a half-assed effort from a company that likely has the means and resources to do it right.

From Carolyn:
“I am astounded by those people who have celiac disease and are eating this pizza. If you know anything at all about celiac, then you know that not everyone has a full blown reaction when exposed to gluten. Just because you don’t have a reaction, everything is NOT fine. The gluten you ingest over time is quite probably doing damage to your small intestine. You are willing to risk your health for Domino’s pizza? I’m glad my celiac husband is smarter than that!”

You raise a very good point, one that’s crossed my mind on a few occasions during my infrequent ventures into risky territory. The point I will raise to counter that: Is it completely outside the realm of possibility for that slight damage to heal? I endure minor cuts and bruises on my hands constantly at work but have no major issues to speak of if they don’t sustain constant injury. Different parts of the body, obviously, but hopefully it helps to illustrate my point. Eating this pizza every day or even every week might be a crappy idea, but once in a blue moon, who knows? I’d like to hear from someone with a medical background.

This is pretty lame, since it is totally possible to make the pizza 100% GF. I used to work at BJ’s Pizza and we had a gluten free pizza that was offered, and every time someone ordered one we had to let a manager know so that they could supervise the preparation. And even if the managers didn’t have to watch the cooks actually make it, all of the staff were trained in GF awareness and how serious it is for most people and that one crumb cannot even touch the pizza. They used special pans, sauce, utensils, gloves, etc. to ensure a 100% GF experience. I have also been to many other restaurant chains where they use this level of caution when people order GF items. Good try Domino’s, but you’re going to have to step it up if you want people to actually buy this pizza.

I agree – it would be good to hear from the medical experts on this. From my understanding, the damage can and does heal. That’s why my husband is in much better health since eating gluten-free. I guess I was thinking that if you’re willing to take the chance once and nothing happens that you notice, you might keep taking those chances. It’s definitely a personal choice how much risk you want to take. My husband watched his celiac sister almost die from complications of the disease before she was diagnosed. He knows that he could end up there, too, if he’s not careful about his diet.

i have to say my daughter saw me jump out of my chair when i read this, i was very excited, then i read on and its not so great news, i have celiac disease. so i cannot eat it blahhhh blahhh blahhh, i do have to say at least uno’s has gluten free pizza which tastes great!!!!

I don’t know what’s more annoying , that Domino’s teased us with their ad, or that every well meaning friend and family member of mine is forwarding the e-mails of the press release to me, because they think that after 5 years I’ll be able to get pizza in the neighborhood like a “normal “person. I think that the genius at Domino’s who spearheaded this project should be locked in a room once a month for five years watching other people scarf down pizza, while chomping on a GF cracker.

Super disappointed all around, this can’t be considered gluten free if it’s only suggested for those who have ” mild gluten sensitivity” it’s not always about the crust as for my family we have to deal with egg, milk, soy, the most common binders in crust n cheese, I most certainly will not buy this nor would I recommend this to any of my gluten friends n family. I wish people would understand that it hurts those who have suffered with celiac and food allergies that being gluten free isn’t nor should it be a fad diet and a way to loose weight it upsets me too when celebrities like Kim kardashian for one call themselves GF when you were encouraged by Miley Cyrus to jump on board the ” GF Diet” for a week, this isnt a diet it’s a lifestyle.

I think we in the celiac communittee should ask for the resignation of the woman who is head of celiac awareness group. The second thing is to write to Dominoes and bombard them with letters to change their practice.

I have to agree with Carolyn’s comments. I have met too many celiacs who rely on “how they feel” afterwards to determine whether they have been glutened by cross-contamination. I am treated at the Mayo Clinic Celiac Center and have had it beat into my head by their physicians that it is NOT okay to rely on “how you feel” afterwards as a means to determine whether you have been glutened or not. You will have damage occuring whether you feel it or not. The damage you sustain may contribute to the diagnosis of another auto-immune disease. If you are willing to take that chance, that is your personal decision.

It is a shame that the NFCA would put their seal of approval on a pizza crust that has been identified as unsafe for the very community they stand to protect. Do better, NFCA.

And for those with celiac disease who aren’t sure whether to eat the Domino’s pizza or not, both the NFCA and the Domino’s corporation themselves are telling you it is NOT safe to eat. Believe them.

I tried it tonight. I am very sensitive, but not celiac. My hubby ordered it by phone and ask to make sure they used tin foil, clean untensils, and gloves. I was able to eat it and I did not have any problems. It was GREAT!

I love pizza and I was very excited to hear that Domino’s was offering GF pizza. It was disheartening to discover that it is only GF crust rather than GF pizza. They are using GF crust and making none of the simple changes in the kitchen to help make it gluten free when it walks out the door.
Luckily, I live in an area that is serviced by another chain that does make the effort to deliver a truely gluten free pizza. It is delicious, safe and I can order it for pick up. I wish Mellow Mushroom delivered, but at least I can safely eat a GF pizza from there.

This is useless to those of us with a real medical problem. We are not on a low gluten diet; it is a no gluten diet.

Hand just 2 peanuts to a kid with a peanut allergy or just one bite of shell fish to some one with that allergy & you will be calling an ambulance. Just a little bit of gluten will kill me; just not today. It will happen later.

I don’t have a “medical background” but I am an educated patient. I read books by medical doctors and researchers in the field of celiac disease. Damage to your small intestine will heal, but one contamination incident takes 6 months to heal. Long term it results in lymphoma and/or any of a long list of autoimmune diseases.
You know how one sunburn doesn’t give you skin cancer but in the long run you will get it, if you get burned often enough? By the time you are diagnosed with celiac you have usually had 10 years of the medical odyssey looking for answers. No intelligent celiac would go to Dominos & I like the person who said they would boycott the place for their non-celiac family members. Domino’s has created a whole new category of fake healthy businesses.

Carolyn:
You say you would like to hear from medical experts on this. Doesn’t your husband have a doctor? If you have health insurance, this is what it is for: to get expert advice on you medical problems. You can’t just get your medical advice from searching the internet for idiots blogging on the net. (That includes this idiot.)

“By the time you are diagnosed with celiac you have usually had 10 years of the medical odyssey looking for answers.”

Not me. I crammed who knows how many double cheeseburgers and burritos down my pipes before my ability to tolerate it basically collapsed at age 17, almost immediately after having my wisdom teeth removed. Luckily it only took 6 months instead of an entire decade to narrow down the possibilities; at the rate at which I was losing weight and energy, I don’t think I would have lived another half year that way. 10 years may have been the norm in the past, particularly for those born with it and unfortunately unaware, but in this day and age I have a difficult time believing it would take that long again.

“No intelligent celiac would go to Dominos”

I’m not sure I can appreciate the insinuation that anyone who *would* give it a shot even once is unintelligent. Frightfully adventurous, maybe. I don’t want to stoop to the chain smoker level and say “it’s my health, let me do what I want!!!” as I slaughter my body with absolutely nothing to be gained – but I would like to enter the store and give it a shot just one time, and witness for myself how delicate (or hilariously clueless) the staff are under my watchful eye.

I’ll probably stick with Mellow Mushroom in the long run though, with a trip to Brixx now and then. I like them well enough, and the MM vibe is just too good to pass up.

I think its great that Domino’s is entering into the challenge of pleasing the GF community. I stand by the adage that we can not please 100% of the people 100% of the time. Those of you who are”outraged” and “pissed off”, too bad Its an attempt at a major food chain in a great direction. You know how sensitive you are, stop complaining – you’ve been cooking in your own kitchens for quite a while now and even in you did order one of the pizzas from Dominos, no doubt you would complain it didn’t taste as good as yours anyway. Buck up and shut up little ring tails, nobody gets catered to 100% the way they like it unless they are in their own home. Give them credit for trying, you would expect the same courtesy. Stop acting like spoiled little brats. Gees!

I will not be eating a pizza at Domino’s unless they assured me it was prepared in a GF facility with now contamination. I think it is silly for them to say they are offering a GF pizza and not prepare it in the correct way. I just heard on TV, that it is not good for anyone to eat GF unless they have Celiac, because it will deprive them of nutrients.

I am not pleased with Dominios. They are not doing the Celiac Community any favors. Shame on the NFCA for misleading us into thinking that this is a big step forward for the food industry to help us. What part of Gluten Free do they not understand. They are catering to those who are diet crazed like in Hollywood. Gluten free means nothing if it is going to be baked in an oven with wheat. How is that then gluten free? The packaged products we see in the store for those with gluten issues, show on the labels “gluten free” and not processed on equipment or cross contaminated. That is true gluten free. I am not impressed and will never buy any pizza from Dominos.

I am madder at the NFCA than I am Dominos. Dominos is just out to make a buck and they will be making 3 additional ones. Why is the celiac lady from NFCA eating a pizza and saying it is delicious and telling celiacs not to.
My main concern is the people who just think they are gluten sensitive but maybe just never had a proper diagnosis and really have celiac. They are slowly killing themselves. Also teen celiacs and college kids with celiac will still eat it as I havebeen reading the comments on blogs. It is a big step backwards

We’re a bunch of volunteers and starting a new scheme in our community. Your website provided us with helpful information to work on. You’ve performed a formidable process and our whole community shall be thankful to you.